This Christmas, I felt I had everything I ever wanted. No kidding. If there was a single word I had to chose as favorite, it would be the word 'together'. (nah, love is too cliche) Okay, this post is actually to share my successful shortbread, after my failure last time. I just didn't know what to say after the meaningful Christmas that wouldn't seem too shallow. Put some sanding sugar into a piping bag and sprinkled the sugar into the crevices. Easy peasy!

Shortbread A mash from Sue Lawrence's Book of Baking and The Best of Betterbaking.com by Marcy Goldman 225g slightly salted butter, softened 1/2 cup granulated sugar 2 scant cups AP flour 1 scant cup cornflour, farola or rice flour Preheat oven to 180 degrees C. Lightly butter a baking sheet. Beat butter and sugar together until pale; this would take at least 5 minutes. Sift in the flours and process very briefly until the mixtur…

* To garner your utmost sympathy, I just recovered from fever and am now having acute nasopharyngitis (translate: the painest sore throat ever), and I need my voice to wish people Merry Christmas at the block party tomorrow.

Here's an apology before I go on.. The photos this time round aren't good. (Not that I am a good food photographer to start with) I was too excited when I saw those gnarled tubers when my parents came back from the market. I HAD BEEN WAITING TO MAKE THESE!

That's the perk about growing up in Singapore. You grow up with kueh and a dizzy assortment of food from all ethnic groups.

And I am just so in love with kueh.

Like I said, photography's not good here. I was simply too amazed at the taste. :)

It has little ingredients, but I strongly suggest you make it with someone. Preferably, someone you love. Like your dad.

In the same way I was so enamoured by scones after reading Enid Blyton (the kids in her books always had scones with jam), I was smitten with shortbread after coming across the many raves in recipe books about them.

So off I went, armed with a self-written recipe and much bravado. (Considering how this was my first time making it.. I based my ingredients-ratio on Marks and Spencer's shortbread)

Yeah, severe overcrowding

The taste was fine. The buttery smell that wafted out of the oven was simply amazing.

BUT... I just held it for 10 seconds

And it was so soft,

Mebbe I put too much rice flour/corn flour

I might consider following the tried-and-tested, realiable recipes in the books.

... ...
Here I take the chance to show off some of the nicer photos I took during Mid- Autumn.

Not a full moon yet (didn't go on the actual Mid-Autumn Festival) but beautiful enough..